Prawn and Mango Cocktail

Charmaine Lu -
  • 1 tbsp sunflower oil
  • 1 onion, finely chopped
  • 2 tsp curry powder
  • 1 tsp tomato purée
  • 3 tbsp lemon juice
  • 3 tbsp mango chutney
  • 150ml good-quality mayo
  • 100ml Greek yoghurt
  • 1 large lettuce, leaves separated
  • 1 avocado sliced
  • 1 ripe mango sliced
  • 300g cooked and peeled king prawns
  • Fry the onion in the oil for 5 mins to soften. Add the curry powder, cook for 1 min more, then tip in the tomato puree, 2 tbsp of lemon juice, the chutney and 150ml of water. Simmer for 25 mins until reduced to a thick and glossy sauce. Transfer to a food processor and blend until smooth, then leave to cool.
  • Pop the mayo and yoghurt into a bowl with the cold curry sauce, mix well, and season with salt, pepper and some more lemon juice. Divide the lettuce leaves between 4 large wine glasses, and arrange the mango, avocado and prawns on top. Drizzle with 2 tbsp of sauce, and serve with buttered brown bread. Divine!
40 mins
4 serving